Blitz the biscuits in a food processor until fine. Mix with melted butter and press down firmly into a deep springform tin. Leave to chill in a fridge.
Whisk together the cream cheese and icing sugar until thick and smooth.
Pour in the double cream and continue to whisk on high speed until thick and fluffy.
Fold in the melted chocolate until fully incorporated.
Spread mixture evenly over the biscuit base and set aside.
For the sauce, place the raspberries (I used strawberries because I forgot the raspberries!) and water in a pan over high heat. Cook until the raspberries (or strawberries) begin to soften and dissolve. Remove from heat and allow to cool fully.
Spread sauce over the cheesecake and chill in the fridge for 2-3 hours (or preferably overnight) before slicing and enjoying!